Score the surface of your ham in a crosshatch pattern, cutting about 1/4 inch deep into the fat layer—this helps the glaze penetrate and creates an attractive presentation. Stud the scored ham generously with whole cloves, pressing them into the cuts at regular intervals for traditional flavor and aroma. Add the appropriate amount of water to the Ninja Foodi pot based on your ham type: 1/4 cup for bone-in uncut ham, or 1/2 cup for boneless spiral ham. Place the trivet or sling in the pot and position your scored ham on top, fat-side up.

Close the Ninja Foodi and set to pressure cook using the appropriate setting and time for your ham type: bone-in spiral on LOW for 1 minute per pound, bone-in uncut on HIGH for 3-3.5 minutes per pound, boneless uncut on HIGH for 3 minutes per pound, or boneless spiral on LOW for 2-2.5 minutes per pound. Once the pressure cooking cycle completes, allow a natural pressure release for 15 minutes (10 minutes for boneless spiral), then carefully quick-release any remaining pressure. Check that the ham has reached an internal temperature of 130-140°F using a meat thermometer in the thickest part without touching bone.

While the ham cooks, prepare whichever glaze appeals to you. For the cherry-pineapple glaze: drain the canned pineapple chunks and sour cherries, reserving 3 tablespoons of pineapple juice and 3 tablespoons of cherry juice. In a saucepan, combine the drained pineapple and cherries with the reserved juices and brown sugar over medium heat, stirring occasionally until the sugar dissolves and the mixture becomes glossy (about 5-7 minutes). For the apple-cinnamon glaze: peel, core, and dice the Fuji apples into 1/2-inch pieces. In a saucepan, melt the butter over medium heat, add the diced apples and cinnamon sticks (or ground cinnamon), and cook for 8-10 minutes until the apples soften slightly, then stir in the brown sugar and water until the mixture becomes syrupy.

Carefully remove the cooked ham from the Ninja Foodi using the sling or tongs, and place it on a foil-lined baking sheet. Reserve the cooking liquid for basting if desired. Brush or spoon your prepared glaze generously over the entire surface of the ham, working it into the scored cuts and clove studded areas. I like to reserve a few spoonfuls of glaze to apply again halfway through the next step for a deeper, more caramelized finish.

Switch the Ninja Foodi to broil or air crisp mode and place the glazed ham inside for 5-10 minutes, watching carefully to ensure the glaze caramelizes without burning. If you reserved glaze, apply the additional layer at the 3-minute mark for extra depth and shine. The honey in the glaze (if using cherry-pineapple base) will create a beautiful glossy finish as it caramelizes under the high heat. For a crispier exterior, broil closer to the top of the oven; for gentler caramelization, use air crisp mode.

Remove the ham from the Ninja Foodi and let it rest on the baking sheet for 10-15 minutes before slicing—this allows the juices to redistribute throughout the meat, keeping every slice moist and tender. Slice the ham against the grain into your desired thickness, and arrange on a serving platter with the caramelized glaze spooned over the top. Serve warm with any additional glaze on the side.